Author
Topic: Tuscan Chef WEO (Read 1702 times)

I was given a Inmar Tuscan Chef WFO for my birthday. I have been using it but not sure if I am using it correctly. The fire is underneath so at times, it burns the bottom of the pizza more than I would like. I tried a screen for the first few minutes than take it off the screen and put on the stone. Not the way it should be. Anyone have any experience with this type of oven. Also, the temp of the oven seems to rise and fall rapidly. Any suggestions would be welcomed.

OK...This is all new to me. I have been using store dough. I never realized how complicated it was to make pizza. I am starting to learn. I will be attempting my own dough soon. Do not know how much pizza I will be making in the cold months, but I am willing to give it a try. I think I should have taken up rocket science. I think that is easier than making pizza. Looking forward to learning from you all. Thank you in advance for your help.